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2013 Fellow of the Institute

2013 Fellow of the Institute

Dr. Hosahalli Ramaswamy

Over a period of 25 years, Dr. Ramaswamy – or Swamy, as he is known to his colleagues - has established a very strong research program in several areas of food processing, including conventional thermal processing (conventional canning, agitation processing, microwave processing), aseptic processing, ohmic heating, heat transfer simulation and modelling, and use of artificial neural network for process calculation, characterization, kinetics, optimization and control, and more recently, edible coating, high pressure and extrusion processing. Through the Canadian Foundation for Innovation, he has established a state-of-the-art High Pressure Processing facility at McGill University.

Swamy received a bachelor of science (physics, mathematics, chemistry) from Bangalore University in 1970 and obtained his M.Sc. in Food Technology from Mysore University in 1972. He graduated from University of British Columbia with a M.Sc. and a Ph.D. in Food Science in 1979 and 1983 respectively. After the completion of academic and industrial post-doctoral fellowships, Swamy joined McGill University (Macdonald Campus) in 1987 as an Assistant Professor at the Department of Food Science and Agricultural Chemistry, and was promoted to Associate Professor in 1992 and then Full Professor in 2002.

Swamy currently teaches both under-graduate and graduate courses at McGill and has served as an Honorary Professor at universities in Canada, the US and abroad. He is a sought after speaker for short courses and lectures at international conferences and institutions in Canada and around the world.

Swamy has published more than 300 peer reviewed scientific papers in international food science/engineering journals such as Food Research International, Journal of Food Engineering and Journal of Food Process Engineering. Cited more than 2000 times, he is nationally and internationally recognized for his research contributions.

Along with authoring the textbook "Food Processing - Principles and Applications", published in 2009 and now being used as a textbook in many food science departments at universities in North America, Swamy is the editor of several books, has contributed to more than 50 refereed proceedings/book chapters, given more than 400 conference presentations, and has one patent on high pressure processing and its uses.

He has collaborated with a number of food processing companies and is actively involved in technology transfer for the food industry, working with companies such as Best Foods, Lassonde Inc., Catelli and Ocean Nutrition, to mention only a few.

Swamy has also supervised more than 50 post-graduate students during his 25-year tenure at McGill.  These graduates have been highly successful in their careers, some occupying senior executive roles in industry, government organizations or agencies, and academic institutions. In the past two and a half decades, he has received numerous awards for his research and contributions.

Swamy has been a professional member of CIFST for 25 years and Chair of CIFST’s Food Process Engineering Subject Interest Division for the past 15 years. He was the Technical Program Chair of the CIFST Conference in Montreal in 2006 and has chaired technical sessions at many CIFST conferences. He received the CIFST W.J. Eva Award in 1999 for his outstanding contribution to the institute and research, and the CIFST President’s Award in 2006. He is on the editorial board of Food Research International and an active member of the Scientific Program Committee for the IUFoST World Congress that will be held in Montreal in 2014.

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